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This is my mango wine 2 weeks after pitching the yeast. Should I expect the trub to compact more before I rack, or should I rack and expect a 30% loss from racking, or should I rack some of the mango trub into secondary and let it clear out more? This is my first batch of wine and I don't really...

Ale Des Dieux Biere De Garde by Hermitage Brewing Co. With a name like that it had to be awesome! It was one of the most awful things I have ever tasted... I'm sure I've had worse craft beers, but for a beer that came in a 750ml bottle with a champagne cork and everything, it is the first thing...

I had a beer called Simtra ipa, I believe it was by Knee Deep Brewing Company. It is labelled and a triple ipa. It was ~125 ibu's at 11.25% abv. It was absolutely amazing, but the high abv certainly helped balance the high ibu's.

Wow, thank you so much. Placentia is just one town over from me, I'm gonna head right over there. Thank you all for the replies, I really appreciate it. -Sean

Hey everyone, Last night my fiance lost a really good friend in a car wreck so tonight we are going to have some drinks in his memory. He had recently moved to Michigan from California and talked about some really great breweries up there. Does anybody know of any beers from Michigan that are...

So, I was just wondering if anyone here remembers the beer that turned you into a "beer guy (or girl)." For me, it was Sam Adams Octoberfest. I was just thinking about this because I just picked up a six-pack tonight. I remember for years that beer meant a bottle of Bud, or Guinness if I was...

Ok, so then lactose will be the best way to go for sweetness and maltodextrine for body. Man, I wish I had more knowledge about this type of thing, I'm starting to doubt whether or not I even know what it needs. It has a pretty good mouthfeel, so I'm pretty sure the body is good, but it is...

Awesome, thanks for the advice guys. I think I'm going to go with edmansters advice and make a maltodextrin syrup and add it when I transfer to secondary. I'm sure it will turn out to be a very drinkable beer after I do this. And I'm sorry for the confusion, but I didn't mean I wanted to add...

Hey everyone, So, I recently brewed up a barleywine that I'm going to be aging until about 2/18/13 in celebration of a big moment in my life. The problem is that it way over-attenuated. I had an expected OG of 1.108, but I didn't realize with such a large beer that getting your normal...

5 Gallons of Bavarian Hefeweizen 5 Gallons of ESB 5 Gallons of Caramel Amber Ale 4 Gallons of Random IPA = 6452

5 Gallons of Ed's Bavarian Hefeweizen yesterday. 1128.5

Did 10 gallons yesterday, so I think that puts the tab up to 361...

My last three batches have had the same thing happen. A 1.071 DIPA, and a 1.059 Oatmeal Stout, which were both extract, and a 1.051 AG batch of EdWort's Haus Pale Ale that were all fermented with Notty and all finished at 1.020. I have another batch of the Haus Pale going using US-05 and it is...

So, I have an IPA that has been in primary for 9 days. The OG was 1.070 and it has stayed at a 1.020 for a few days now. I'm kinda bummed because I wanted to finish a little lower, but oh well... Well, anyway, I am planning on dry-hopping in secondary with an oz. of amarillo for a week, then...

Hi everyone, My name is Sean and I'm a very new beer brewer in Orange County, CA. I just bottled my first batch two days ago, actually. I am a culinary student, an avid gardener and a very avid bread baker. I also love to hunt and fish, for food, not necessarily for trophies. I have...